In Asia, Pork Belly is an incredibly popular cut of meat. So crispy crackling and tender pork belly meat paired with Chinese five-spice powder is a match made in heaven.
For the least amount of work, using an inexpensive piece of meat, you can get the most amazing results by pairing it with Chinese Five spice powder.
2 kg pork belly, fat scored horizontally
3 tbsp rapeseed oil
2 tsp Chinese five-spice powder
2 garlic bulbs
1 large onion
Preheat the oven to 160°C/Gas Mark 3.
Rub the pork belly all over with oil. Grind the Chinese five spice and sea salt together and sprinkle all over the pork belly.
Cut the garlic cloves in half and place in the bottom of a large roasting tin.
Peel and slice the onion and place in the bottom of the roasting tin. Pour in a few tablespoons of water. Place the pork belly on top, skin-side down.
Put the roasting tin in the oven and cook for 2½–3 hours or until cooked to your preference.
Remove from the oven and turn the pork belly over so that it is skin-side up. Sprinkle the skin with a little extra sea salt. Turn up the oven to 220°C (Gas 7) and cook the pork for a further 10–15 minutes until the skin is crispy. Keep an eye on it to ensure it doesn’t burn.
Carve into thick slices and serve immediately.
Ideal as a starter or serve with a stir fry for a more substantial meal.
Alternatively, use the remains in the bottom of the tin to form a base for the gravy and serve with mash potato and greens.